Covered in a sweet apricot nectar sauce, this Indian-inspired chicken just falls off the bone. Served with grilled seasonal vegetables and fragrant basmati rice, it’s a wonderfully warming dish.
Grilled seasonal vegetables to serve (such as long-stemmed broccoli)
1 tsp ground paprika
1 onion, sliced
3 garlic cloves, minced
1 cup Golden Circle apricot nectar
1 can (400g) diced tomatoes
2 cups Jasmine rice
¼ cup ¼ cup fresh coriander leaves
INGREDIENTS
Made with
Instructions
Step 1
Combine the flour, paprika, salt and pepper in a medium bowl. Add the chicken thighs and toss to coat, shaking off any excess.
Step 2
In a large frying pan heat a drizzle of olive oil over medium-high heat. Cook the chicken for 3-4 minutes on each side until golden brown, then transfer to a plate and set aside.
Step 3
In the same pan add another drizzle of olive oil and cook the onion, ginger and garlic for 5-6 minutes or until the onion is translucent.
Step 4
Add the curry powder and cook for a few minutes or until fragrant before adding in the apricot nectar, chicken stock, tomatoes and apricots. Stir to combine and bring to a simmer.
Step 5
Once simmering, return the chicken to the pan, season with salt and pepper, then cover and cook for 35-45 minutes or until the chicken has cooked through and the sauce has reduced.
Step 6
Meanwhile, cook the rice as per packet instructions.
Step 7
Serve the apricot chicken alongside the freshly cooked rice and grilled seasonal vegetables. Garnish with fresh coriander and enjoy!
What do I need?
Select All
1
¼ cup plain flour
2
4 bone-in chicken thighs
3
2 tsp ginger, minced
4
2 Tbsp curry powder
5
½ cup chicken stock
6
⅓ cup dried apricots
7
Grilled seasonal vegetables to serve (such as long-stemmed broccoli)